Roasted Pepper & Mushroom Enchilada Bake

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Ingredients:

-2 poblano peppers

-2 anaheim peppers

-1/2 tablespoon olive oil

-1, 16 oz jar of green chile sauce

-2, 4 oz cans of sliced mushrooms, drained

-12 corn tortillas

-1 cup of shredded cheese (I used cheddar, but you can use whatever you have)

Preheat the oven to 350 degrees. Place the peppers on a baking tray, drizzle with oil and sprinkle with salt. Roast in the oven until fork tender. Let the peppers cool, then remove the seeds and stem. Chop the peppers into bite sized pieces.

This dish will have 3 layers of corn tortillas. In a casserole dish, line the bottom with 4 corn tortillas. Top with 1/3rd of the green chile sauce, 1/3rd of the peppers and mushrooms, and 1/3rd of your cheese. Repeat this step 2 more times. Bake in the oven for 30-40 minutes, until cheese is melted and the casserole is warmed through. You can serve this with fresh cilantro, sour cream, salsa, and/or lettuce on top. Enjoy!

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